You will need
- - Tomato (size of a little more than the average) — 6 PCs.
- - Butter — 3 tbsp
- - Ginger (root, fresh) - 50 g
- - Parsley — 1/4 Cup
- - Honey — 1 tbsp
- - Chili pepper — 1 PC.
- - Water — 1 tbsp.
- Sol — 1 tsp
- - Spices (to taste)
Instruction
1
Make a Roux. Clean the ginger. Finely chop the parsley, chilli, ginger.
2
Place all in a blender. Add 30 ml of water. Grind until a homogeneous mass.
3
Add to the mixture 1 teaspoon of salt, one tablespoon of honey and spices to taste. Mix well.
4
A pot of water to boil, put tomatoes for 30 seconds. Drain hot water and dial in a saucepan of cold. Clear tomatoes from the skin.
5
Cut into small pieces the tomatoes and place in pan. Pour one Cup of water. Put on high heat, close the lid. Cook for 15 minutes.
6
To skip the contents of the pot through cheesecloth or a sieve with a spoon while kneading the whole you got the pulp to merged lots of juice.
7
In a clean saucepan, melt three tablespoons of butter.
8
In melted butter, pour the resulting juice, add the previously cooked filling. Cooking with the lid open for 30 minutes until thick. The sauce is ready.